Vegan Cheddar Bacon Scones with Chives, Tempeh, and Mushrooms
Easy 'running out of the door' breakfast
Ingredients
- ¾ cup plain unsweetened plantbased milk + 1 tsp apple cider vinegar for your “buttermilk”
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ cup vegan butter, cubed and cold
- 1 cup Dairy-Free Cheddar Shredded cheese
- 2 tbsp chives
- 1/4 cup diced cremini mushrooms
- 1/3 cup “maple bacon” marinated tempeh
Directions
- Mix your plantbased milk + apple cider vinegar in a bowl and set aside for 10 mins to make buttermilk.
- Preheat oven to 218°C or 425°F.
- In a large bowl, mix together the dry ingredients (flour, sugar, nutritional yeast, baking powder, garlic powder, onion powder, salt).
- Then, mix in the cubed vegan butter roughly.
- Mix in ‘buttermilk’ mixture, chives, tempeh, and cheddar shreds.
- Knead dough 3-4x.
- Roll out into an oval/circle that fits whatever baking sheet you’re using as long as it’s about 1 inch thick, and cut into 6-8 pieces.
- Bake for 20-30 minutes.
- Enjoy!
Hail Seitan 